The first coffee from Madagascar to feature at Qima Café, this lot comes from the Haute Matsiatra region in the island’s central-southern highlands. Coffee was first planted here in the early 20th century, and while production has since declined, smallholder farmers continue to cultivate the traditional Red and Yellow Bourbon varieties that once defined Madagascar’s coffee heritage. Grown between 1,300 and 1,700 metres, the region’s cooler climate and clay-rich soils produce a smooth, rounded cup with a refined sweetness. Madagascar’s geographic isolation has helped preserve these heirloom Bourbon genetics, making its coffees both historically significant and genetically unique.